Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Every summer, fresh ears of corn pile on roadside stands along the Delmarva Peninsula in Delaware. Riki Senn uses this abundance of local produce to bring bright sweetness to this recipe. The cool creaminess of a Hass avocado is the perfect addition to temper the spicy bite from the radishes and add extra flavor and texture.

Riki Senn, Milford, Delaware
Recipe by Cooking Light May 2010

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 lettuce leaf, 1 cup salad, and 2 tablespoons dressing)
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Ingredients

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Directions

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  • Preheat oven to 450°.

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  • Combine sliced avocado and juice in a small bowl; cover and refrigerate. Trim both ends of corn cobs, leaving husks from corn intact. Place the corn on a baking sheet. Bake at 450° for 20 minutes or until tender. Cool. Remove husks from corn; scrub silks from corn. Cut kernels from ears of corn; discard cobs.

  • Reserve 4 whole lettuce leaves. Chop remaining lettuce to measure 4 cups. Combine chopped lettuce, avocado mixture, corn, and radishes. Spoon lettuce mixture into lettuce leaves. Serve with Avocado-Herb Dressing.

Nutrition Facts

151 calories; fat 7.7g; saturated fat 1.3g; mono fat 3.6g; poly fat 1.6g; protein 4.4g; carbohydrates 20.9g; fiber 4.8g; cholesterol 4mg; iron 1.8mg; sodium 192mg; calcium 38mg.
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